Description
Delightfully soft and moist sweet potato chocolate chip cookies that blend the natural sweetness of sweet potatoes with classic semi-sweet chocolate chips, creating a wholesome and flavorful fall-inspired dessert perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and creamy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the mashed sweet potato, egg, and vanilla extract into the butter-sugar mixture, mixing until the batter is smooth and well combined, ensuring the sweet potato is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt for even distribution of leavening agents and spices.
- Mix Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in Chocolate Chips: Fold the semi-sweet chocolate chips into the dough carefully to distribute them evenly throughout the cookie batter.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely, which helps them set perfectly.
Notes
- Ensure the sweet potato is fully mashed and at room temperature before adding to the batter to maintain the proper texture.
- Add chopped pecans or walnuts for an extra crunchy texture.
- These cookies keep soft and moist for several days when stored in an airtight container.
